Coconut Chicken Rice Bowl Recipe
This Coconut Chicken Rice Bowl is a creamy, flavorful dish combining tender chicken simmered in rich coconut milk with aromatic garlic and ginger. Served over warm jasmine, basmati, or brown rice, it’s a comforting and easy-to-make meal garnished with fresh cilantro or green onions. Optional additions like sliced avocado and a squeeze of lime elevate the tropical flavors, making it perfect for a weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion / Asian-inspired
Ingredients
Scale
Chicken and Sauce
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 can (13.5 oz) coconut milk
- 1 tablespoon vegetable oil (or coconut oil)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon lime juice
- Salt and pepper to taste
Rice
- 2 cups cooked rice (jasmine, basmati, or brown rice)
Garnishes and Optional Extras
- Fresh cilantro or green onions, for garnish
- Optional: sliced avocado, lime wedges, hot sauce for serving
Instructions
- Heat the Oil: Heat vegetable oil in a large skillet over medium heat, ensuring the pan is hot enough to brown the chicken but not so hot as to burn the oil.
- Cook Chicken: Add diced chicken to the skillet, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through internally.
- Sauté Aromatics: Stir in minced garlic and grated ginger, sautéing for about 1 minute until they release their fragrant aroma without burning.
- Add Sauce Ingredients: Pour in the coconut milk, soy sauce, and lime juice, stirring to combine. Reduce heat and let the mixture simmer gently for 5–7 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Prepare Rice: While the chicken simmers, prepare the rice according to package instructions until fully cooked and fluffy.
- Assemble and Serve: Spoon the creamy coconut chicken over a bed of warm rice. Garnish with fresh cilantro or green onions, and add sliced avocado, lime wedges, or a drizzle of hot sauce if desired for extra flavor.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- For extra richness, use full-fat coconut milk.
- Brown rice adds a nuttier flavor and more fiber but increases cooking time.
- Adjust the amount of lime juice and hot sauce based on your preferred level of acidity and spiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Coconut Chicken Rice Bowl, creamy chicken, coconut milk chicken, easy weeknight dinner, skillet chicken recipe, coconut rice bowl, healthy chicken recipe
Find it online: https://platedbyemma.com/coconut-chicken-rice-bowl-recipe/
